Cider-Glazed Brussels Sprouts
Updated November 13, 2023
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds brussels sprouts, trimmed and halved, quartered if very large
3 tablespoons olive oil
1 ½ teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
½ cup finely chopped shallots (about 2 medium shallots)
2 cups apple cider
3 tablespoons apple cider vinegar
1 ½ teaspoons Dijon mustard
Nutritional analysis per serving (6 servings)
26 grams carbs; 10 milligrams cholesterol; 210 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 7 grams fiber; 528 milligrams sodium; 6 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
- Step 2
Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, ¾ teaspoon salt and ½ teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
- Step 3
Cook over medium heat for 15 to 20 minutes, until reduced to about ¾ cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
- Step 4
Pour glaze over the roasted brussels sprouts on the sheet pan, toss and serve.
If making the glaze ahead, store covered in the refrigerator and reheat gently before using. You may need to thin it with a splash of water or stock.
Private Notes
Comments
This may seem like a hassle but I’ve found taking the time to arrange the sprouts cut side down on the baking sheet, while adding 2-3 minutes to the prep time, pays dividends in evenly brown crispy sprouts. I scrape them up and re-salt about 2/3rds of the way through.
We tossed in a small handful of golden raisins at the end. Just lung enough to plump them. Next time we plan to add some slivered almonds. We love the recipe.
I found the glaze to be too much for the amount of Brussels sprouts. I liked the flavor a lot, but I might make half as much glaze next time, or double the amount of Brussels sprouts. Otherwise, it’s delicious.
This was so incredibly delectable I groaned with joy every time I took a bite. It's worth the windy night you'll have later.
Toss the finished sprouts with crispy crumbled bacon. The smoky saltiness compliments the glaze. It was a hit with even the guests who don’t like Brussels sprouts.
This was delicious! Modifications: I used the air fryer, I tossed in a little handful of dried sour cherries and some dried orange peel, I didn't have apple cider vinegar so I used muscat, and the only mustard I had was blackcurrant dijon. Next time, I will toss some toasted walnuts on top for some extra crunch.